Peanut Butter Frosting Recipe

Cupcakes at Christmas Time
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  • 10 mins
  • Prep: 10 mins,
  • Cook: 0 mins
  • Yield: 4 cups (32 servings)
Ratings (4)

This frosting is perfect for chocolate dairy-free cupcakes or a vegan chocolate cake, for adults and kids alike. I prefer using fresh ground natural peanut butter (I like the flavor), but feel free to use any natural peanut butter variety.

What You'll Need

  • 1 8-ounce tub soy cream cheese (such as Tofutti)
  • 2 cup peanut butter
  • 4 cups confectioner's sugar
  • Pinch sea salt
  • 1 teaspoon vanilla
  • 2 tablespoon soy milk (plus more if needed)

How to Make It

  1. In a large mixing bowl using an electric hand mixer, cream together the dairy-free soy cream cheese and natural creamy peanut butter until well blended.
  2. Gradually add the confectioner's sugar, first beating at a low-speed setting until the sugar is just combined. Add the sea salt, vanilla, and soy milk, and beat at a medium-speed setting until the mixture is smooth and creamy.
  3. Chill in the refrigerator for about 10 minutes before using to frost dairy-free cupcakes or cakes.
    Nutritional Guidelines (per serving)
    Calories 159
    Total Fat 8 g
    Saturated Fat 2 g
    Unsaturated Fat 4 g
    Cholesterol 1 mg
    Sodium 88 mg
    Carbohydrates 19 g
    Dietary Fiber 1 g
    Protein 4 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)